Ingredients:
5 teaspoons extra virgin olive oil
3 small potatoes, peeled and diced
1 leeks, trimmed, thinly sliced, and washed
1 medium yellow onions, peeled and thinly sliced
1/4 celery ribs, thinly sliced
3 garlic cloves, crushed and peeled
3 cups tightly packed fresh parsley leaves
1 3/4 cups heavy cream ( I use part half & half)
1 bunch chives, chopped ( or other fresh green herbs)
salt and pepper
Directions:
Heat the olive oil in a medium pot over medium heat. Add potatoes, leeks, onions, celery, and garlic. Cook, stirring occasionally. When potatoes begin to stick to the bottom of the pot(about 15 minutes), reduce heat to medium low. Continue cooking vegetables until soft, about 15 minutes more.
Meanwhile, bring 8 cups water to a boil in another pot. Add 1 tbls. salt and the parsley and boil for 5 minutes. Strain parsley, reserving 6 cups of the water.
Add reserved cooking water to the pot of vegetables and simmer over medium heat for 15 minutes, add cream and simmer for 15 more minutes.
Puree the soup with reserved parsley in batches(be careful not to fill the blender up too full or it will overflow!) until it is smooth. Adjust the seasonings. Serve the soup garnished with chives or other herbs and with additional sea salt at the table, if desired. Enjoy!
Servings: 6
Time preparation: 15 min.
Time total: 80 min.